Ivan Squillace Email & Phone Number

Covent Garden

Hoxton Square

Overseeing entire operation of all F&B departments. Both food and beverage GP’s improved by 3% by introducing new food and beverage suppliers.Directing and coordinating activities of all businesses concerned with the production, pricing and sales. Managing staff, preparing work schedules and assigning specific duties.Determine staffing requirements for.

London, United Kingdom

Reporting solely to the hospitality chief executive of the company.Accountable for all areas of general and operation management, service level and customer care.Budgetary & financial control including payroll, reviewing periodic figures and P&L accountable.Responsible for the purchase of food and beverages.Liaising with the sales and marketing manager to.

Responsible for the opening of the 100-Seat restaurant and a 20 seat-bar.Responsible for all aspects of general & operational management & customer service.Tronc masterWeb site controller, marketing and stock controller.Maximised the performance of the team by leading by example & through regular training sessions.Co-ordinated & monitored standards, sales.

Best New Restaurant 2009 in Australia.4 months assisting management at Rockpool

Accountable for all areas of general and operation management, service level and customer care.Identified new business opportunities and determined the strategy. Creation & implementation of operational standards, financial controls, reviewing figures and identifying variances.Initiated promotion to build regular customer base.Successfully organised the.

the Dorchester hotel- Fine Dining Chinese Restaurant, Mayfair (London UK)Responsible for all aspects of the grand opening alongside the GM and owner Sir David Tang.Successfully organised the restaurant to meet functions & seating requirements.Supervision of the reception team.Organizing rotas for various departments in order to have a well balanced number.

Weekly forecast and budgetRecruiting and training of all team members of FOHOrdering and stock take controllerWeekly payroll and banking

Responsible for implementing of wine list to support 90-seat restaurant & bar capacity for 50.Created client database for corporate promotions, with speciality events, inviting clients for themed/speciality menu events.Motivated & trained teams to provide outstanding service.

VONG, Berkeley Hotel, Knightsbridge, London Chef patron Jean-George Vongeritchen and GM Bertrand Pierson served the most beautiful fusion of French and Thai cuisine.Early Career Includes; Various short term positions in hospitality industry; Room Service